Sausage & Honey Bacon Breakfast Sandwich
with Smoky Breakfast Potatoes | Serves 2
The perfect brunch to enjoy before or during the Six Nations matches. This fully stacked sandwich is filled with honeyed bacon, honey mustard sausages and tomato. Serve it alongside smoky breakfast potatoes for a brunch to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2 unit(s)
Medium Tomato
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
4 rasher(s)
British Streaky Bacon
15 grams
Honey
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, pop the sausages onto another baking tray.
Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins.
Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
Meanwhile, slice the tomatoes into 1cm thick slices.
When the sausages have been in the oven for 10 mins, add the baguette to the sausage tray and bake until toasted and golden, 10-12 mins.
Once baked, leave the baguette to cool for 5 mins, then slice in half lengthways, then in half again widthways.
While everything roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, remove the pan from the heat and allow to cool slightly. Drizzle over the honey, then turn the rashers to fully coat them. Cover to keep warm. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Return the (now empty) frying pan to medium-high heat and add a drizzle of olive oil.
Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
Once the sausages are cooked, carefully halve them lengthways.
If you wish, spread some ketchup (see pantry for amount) onto the base of each baguette half. Top the bases with the sausage halves, sliced tomato, honeyed bacon and a fried egg each.
Sandwich on the baguette lids and share the 2 halves between 2 plates. Serve the smoky breakfast potatoes alongside.
Enjoy!
